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Free calculators for restaurants, bars and pizzerias. Results are operational estimates and do not replace professional tax, legal, health or technical advice.

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Calcoli HoReCa — Pizza

Pizza Calculators

Calculate dough, hydration, yeast, proofing, pan size and profitable pizza menu prices.

Open Pizza Dough
PizzaPizza Dough CalculatorCalculate flour, water, yeast and salt for any pizza dough recipe.Open calculatorPizzaPizza Hydration CalculatorFind the right hydration percentage for Neapolitan, Roman and other pizza styles.Open calculatorPizzaPizza Pricing CalculatorSet the right menu price for your pizza based on ingredient cost and margin.Open calculatorPizzaPizza Yeast CalculatorConvert between fresh, dry and instant yeast for any pizza dough.Open calculatorPizzaBiga & Poolish CalculatorCalculate biga and poolish pre-ferment quantities for professional pizza dough.Open calculatorPizzaPizza Proofing Time CalculatorEstimate proofing and rising times based on temperature and yeast amount.Open calculatorPizzaPizza Party CalculatorHow many pizzas do you need? Calculate portions for groups of any size.Open calculatorPizzaPizza Dough Ball Weight CalculatorCalculate dough ball weight for Neapolitan, Roman and classic pizza sizes, including 28, 30 and 33 cm.Open calculatorPizzaFlour Strength CalculatorDetermine the W-value and protein content needed for your pizza dough.Open calculatorPizzaPinsa Romana CalculatorCalculate the multi-flour blend and hydration for authentic pinsa romana.Open calculatorPizzaPizza Oven Temperature CalculatorFind the correct baking temperature and time for wood-fired and electric ovens.Open calculatorPizzaHome Oven Pizza CalculatorAdapt professional pizza recipes for a standard home oven.Open calculatorPizzaFlour Blend CalculatorCreate a custom flour blend by mixing different flour types and strengths.Open calculatorPizzaItalian Pizza Styles ComparisonCompare Neapolitan, Roman, Sicilian and other Italian pizza styles side by side.Open calculatorPizzaPizza Calories CalculatorEstimate the calorie content of any pizza by size, style and toppings.Open calculatorPizzaPizza Pan Conversion CalculatorConvert a round pizza recipe to a rectangular pan and vice versa.Open calculator

The recommended path

  1. 1

    Calculate the dough quantities.

    Pizza dough
  2. 2

    Set the correct hydration.

    Pizza hydration
  3. 3

    Decide the selling price of the pizza.

    Pizza pricing
  4. 4

    Estimate how many pizzas for the guest count.

    Pizza party

When to use these calculators

Use these tools when you prep the dough (quantities, hydration, yeast, timing), when you convert between pans and styles, and when you decide the menu price. They cover both sides: the craft of Neapolitan or pan dough and the economics of the pizzeria, where pizza holds low food cost and high margins.

Practical examples by venue type

Neapolitan pizzeria

You calculate quantities and 65% hydration for 250 g dough balls, set the proofing times, then the price at 25% food cost.

Pan / by the slice

You convert the recipe from round to pan and price the slice while keeping the margin.

Home oven

You adapt quantities and temperature to a domestic oven starting from the professional recipe.

Event / party

You estimate how many pizzas are needed for N people, avoiding leftovers or queues.

Reference benchmarks

Pizza food cost22–28%Own dough, high marginality.
Neapolitan hydration58–65%Pan even 70–80%.
Round dough-ball weight230–280 gClassic Neapolitan.
Average markup3.6–4.2×On ingredient cost.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

  • Pricing pizza by feel: even with cheap ingredients, without food cost the margin is an illusion.
  • Changing hydration without adjusting yeast and timing: the dough won't hold.
  • Converting quantities between pans without recalculating the dough-ball weight by surface area.
  • Ignoring labour cost: in a pizzeria the pizza chef weighs in and belongs in the prime cost.

Frequently asked questions

What is a good food cost for pizza?
Pizza is among the most profitable dishes: ideal food cost is 22–28%. A margherita costing €1.80 in ingredients should sell for at least €6.40 to stay on target.
How much hydration for the dough?
Classic Neapolitan sits at 58–65%; pan and high-hydration doughs reach 70–80%. More hydration needs more proofing time and stronger flours.
How many pizzas per person at an event?
On average 1–1.5 pizzas per adult, fewer for a buffet with other dishes. The pizza party calculator factors in guests, appetite and format.